I occasionally go through these phases, where I try to cook 10+ "freezer friendly" meals to have on hand as we go throughout our busy workweek. It's awesome when all you have to do is take dinner out of the freezer the night before and then pop it in the oven for 30 minutes when you get home and VOILA! Dinner is served!
This chicken spaghetti recipes was one of those "freezer friendly" meals I found online. I made it about three months ago, stuck it in the freezer wrapped in foil, then plastic wrap and then sealed fairly air-tight in a Ziplock freezer bag where it sat for three months. I think I was kind of afraid to actually USE my creation for fear of being disappointed.
Anyway - after taking it out of the freezer and cooking it, I'm pretty sure this is one of those meals that would taste much better if made and eaten the same day. Don't get me wrong - it wasn't bad. It was definitely edible and Kayla (who is my biggest critic) didn't complain. But it just didn't have that "fresh" taste to it. I was a little disappointed, but I will definitely try making it again to be used the same day.
2 Cups Cooked, Shredded Chicken
1/2 Package Whole Wheat Spaghetti
1 Tbsp EVOO
1/2 Cup Green Bell Pepper, Finely Diced
1/2 Cup Onion, Finely Diced
1/3 Cup Flour
1-1/2 Cups Chicken Stock
1-1/2 Cups Milk
1/2 tsp Chili Powder
1/2 tsp Seasoning Salt
Dash of Cayenne Pepper (optional)
8 oz Can Petite Diced Tomatoes
3 Cups Cheddar Cheese, Grated
Place spaghetti noodles in a pot of boiling water and cook to al dente (follow instructions on the package - cooking times are different for most pastas).
In a large skillet, heat EVOO and saute onion and bell pepper until soft. Add the flour and cook for about two minutes. Add the chili powder, seasoning salt and cayenne pepper (if using) and mix. Slowly add milk and chicken stock, whisking to make a smooth sauce. Stir over medium heat until thick. When sauce is thick, remove from heat and stir in 2 cups of cheese. Add shredded chicken to sauce and stir to mix.
When noodles are done, drain and toss with tomatoes. Add sauce to noodles and gently mix. Dump everything into a large casserole dish and top with remaining 1 cup of cheddar cheese. Bake for 30 minutes at 350 degrees until hot and bubbly. Serve with homemade breadsticks!